Should I season my meat with salt and pepper before or after searing?

Question

Learn the right time to season meat for better flavor and crust.

Answer 1

Season your meat with salt before searing, ideally 30-60 minutes beforehand, or right before if time is short. Pepper is best added after searing to prevent burning.

Detailed Explanation:

Salting meat before searing draws out moisture, which then dissolves the salt. This creates a brine that is reabsorbed into the meat, seasoning it from the inside out and helping to create a better crust. If you salt too close to searing, the moisture will sit on the surface and inhibit browning. Allowing the salt to penetrate for at least 30 minutes, or even better, several hours (or overnight in the refrigerator), will result in a more flavorful and well-seared piece of meat. Pepper, on the other hand, can burn at high temperatures, so it's best to add it after searing to preserve its flavor.

Pro Tip:

Use kosher salt for seasoning meat. Its larger crystals distribute more evenly and adhere better to the surface compared to table salt. Avoid using pre-ground pepper for searing; freshly cracked black pepper offers a more robust flavor and is less likely to burn.